2 lb pork ribs
2 qt water
2 tbsp salty black beans
2 tbsp oil
1 garlic cloves, crushed
1 scallions, chopped
2 1/2 cup chicken stock
1/2 tsp salt
1 tsp sugar
1 tbsp thin soy sauce
1 tbsp oyster sauce
2 tbsp cornstarch
4 tbsp cold water
A Recipe for
Pork Spareribs In Black Bean Sauce
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
This Recipe for Pork Spareribs In Black Bean Sauce is one of thousands in the Recipes-to-go Bean Cookbook.
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
If you enjoy this Pork Spareribs In Black Bean Sauce Recipe - you should enjoy the recipe collections you can find on the websites below:
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
Worries go down better with soup. |
| Jewish Proverb |
This is a recipe for Pork Spareribs In Black Bean Sauce from the recipe cookbook of Recipes-to-go (Bean)
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
In Mexico we have a word for sushi: bait. |
| José Simons |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
1. Have the butcher cut the spareribs into strips 1 1/2" wide and you
cut the bones apart and trim off the fat.
2. Bring 2 quarts of water to a boil, and parboil the meat for 3
minutes; drain well.
3. Wash black beans thoroughly two times; drain, and then crush beans
with the handle of your cleaver or chop very fine with a sharp knife.
4. Heat wok, add oil, garlic and spareribs. Stir-fry for 5 minutes.
5. Add black bean mixture and all remaining ingredients except the
cornstarch and 4 tablespoons cold water. Bring to a fast boil and
then turn to medium heat, cover, and cook for 40 minutes.
6. Make a thickening with cornstarch and 4 tablespoons cold water and
add to the sparerib mixture. Bring to a boil again, and serve.
NOTE: Pork spareribs with black bean sauce will still taste delicious
the second or third day. Reheat for 7 minutes before serving. Serve
over rice as a plate dinner, accompanied by a condiment prepared with
Chinese Hot Mustard. Hot mustard requires 2 tsp. dry mustard to 2 t.
cold water.
SOURCE: Chopsticks, Clever and Wok.
Recipe courtesy of: Catherine Vanicek, 11 Feb 93 19:20:00
Serves: 6
Pork Spareribs In Black Bean Sauce Recipe brought to you by Recipes To-Go